Cheese beignets

Cheese beignets

Cheese beignets

PT35M

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1
Bring the water to a simmer with the butter, then remove from the heat and add the flour
  • 250ml of water
  • 50g of butter
2
Cook slowly for about 8 minutes until the mixture leaves the sides of the pan
3
Remove the mixture from the heat and stir in the grated Parmesan. Separate 3 of the eggs and add 3 egg yolks and 1 whole egg along with the mustard, salt and a generous amount of pepper
  • 100g of Parmesan
  • 4 eggs
  • 1/2 tsp English mustard
  • pepper
  • salt
4
Pipe balls of the mixture onto a tray of polenta and coat the beignets. Heat the deep-frying oil to 180°C and fry the beignets in a deep-fat fryer or using a large pan for 2 minutes until crisp. Drain well on a paper towel before serving
  • polenta for dusting
  • vegetable oil

Ingredients

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Cheese beignets

 
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